One of my favorite side-dishes to make with chicken or meat is Israeli couscous… it’s not really anything like regular couscous because it’s thicker and personally I think it’s more delicious. Generally when I make it, I just follow the directions on the package only I use chicken broth instead of plain water to cook it. Occasionally, however, I like to spice it up a little… I’ve found a few different recipes but my favorite one is from Kosher by Design Lightens Up, by Susie Fishbein, and it’s a Cranberry Couscous Salad:

Ingredients:

1 tablespoon of olive oil

2 (8.8 oz.) boxes or bags of Israeli couscous

4 cups of boiling water

1/3 cup of canola oil

1/4 cup of apple cider vinegar

1 tablespoon water

1 tablespoon honey

1 tablespoon orange juice

4 cloves minced garlic

juice of 1/2 lemon

1/2 teaspoon of turmeric

1/2 teaspoon dried thyme

1/2 teaspoon fine sea salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon dried tarragon

1/2 cup sweetened, dried cranberries, such as Craisins

3/4 cup coarsely chopped pecans

5 scallions, thinly sliced

4 sprigs fresh thyme, leaves removed; discard stems

Directions:

Heat the olive oil in a large soup pot over medium heat. Add the couscous and toast until slightly browned. Add 4 cups boiling water. Cover and simmer on low for 8-10 minutes, until the water is absorbed. Meanwhile, prepare the dressing: In a quart-sized container, combine the canola oil, cider vinegar, water, honey, orange juice, minced garlic, lemon juice, turmeric, thyme, salt, pepper, and tarragon. With a whisk or immersion blender, blend until fully combined. When the couscous is done, fluff with a spoon or fork. Pour in the dressing. Add the cranberries, pecans and scallions. Toss to fully combine. Garnish with fresh thyme leaves.